Process of making flour.



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- manner I produce a ful Improvements in Processes of Making tious process for this purpose, and one which UNITED; sT-Airns orrion;

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No Drawing. h pplication filedluly To allaikom'it-may concern:

Be it'known that I, Ommaas Hnnrunnnm'a citizen of the United States, residing at Chicago, in the county of Cook and State of Illinois, have invented certain new and use Flour, of which the following is a specifi- My invention relates to an im roved process of making flour, and it has or its object the defining ofan economical and expediwill produce a flour which is capable of absorbing and retaining more moisture than flour prepared in the ordinarymanner, and also a flour the use of which there is a marked resulting econom in the required amount of yeast or other eavening medium employed therein, and also amaterial saving in the amount of shortening and sugar necessary to be employed therewith. I A further economy in the means employed in my process consists in the use of [cold rolls, thus effecting a saving in the heating of the rolls employed in hot processes, and a further economy of time inthe cooling of the product between the various steps of the process which lemploy. 'Flour prepared in the usual manner is capable of absorbing moisture only to anextent of about seventy-five per cent. of its own weight. Flour repared according to my method will absor moisture from five to six times its own weight, and by using a mixture of flour prepared accordlngto my method and flourprepared in the ordinary roduct capable of ab sorbin the required egree of moisture and a pro uct fro'n which bread'can be made having the superior characteristics hereinbefore enumerated. In addition to the superior quality of the bread made from my product when combined as stated with flour prepared according to the ordinary method, a largeramount of bread can be made from a given quantity of flour. g 4

In the practice of my process I take meal or grits, either fine or coarse, which may be of wheat, corn, rye or other cereals having a high starch content, and place the same in a suitable container into which steam is injected for a suflicient period, conditioned upon the quantity of the massto be treated, to open up and disrupt the starch cells therein and moisten the mass. I do not wish to be understood as defining in this step a Specification'of Letterslatentr 24, 1909. Serial No. 509,488.

cooking process but I Patented m iiq re o.

the subjecting of the mass of material to the action of the steam,

for a sufiicient period, which I have found does not exceed a eriod of thirty seconds of time, or only'su cient to subject each par-- ticle of the mass to the disrupting and moistenmg influence of the steam. I then pass the material "between cold rolls which serve to compress the mass and which, after passing through such rolls, breaks up into assage from these rolls, become sufliciently light flaky particles, and which, in their l ry by exposure to the atmosphere or, if-it be found necessary, can be run through containers in which they maybe subjected to a blast of air.

and ground into flour of any desired fineness. The resulting product is then. comwheat, Graham, rye, or other flour prepared inthe ordinary manner, and in the proportions of about from five to twenty five pounds of my flour to one hundred pbunds These flakes in their d com dition are then passed between reducing rolls of flour prepared: in the ordinary manner. I have found that the result of this mixture.

produces a product having high moisture absorbing properties and one from which bread, cakes, pastry, or other bakers. products may be made which will be more palatable and nourishing as food and which will retain their freshness for a longer" 1 period. I have also found that with this mixture a larger proportion of the products can be produced froma given quantity thereof than is possible from flour prepared I in the ordinary 'manner alone. I have also found that in the use of my flour the same effects a material saving in the amount of yeast, shortening and sweetening materials employedin the making of bread and pastry products. J

Having thus described my invention what I secure by Let- I claim as new and desire to ters Patent is:

' 1.- The process of making flour which con its or meal to the action,

sists in subjecting I of steam for a su cient period to disrupt the starch cells therein, passing the resulting product in a thin film through rolls to flake the same, grinding the resulting flakes into a flour and mixing therewith a larger quantity of ordinary flour, in which the starch l s are not ruptured.

2. The recess of making flour which consists' in su jecting grits or meal to the action 75 bined' in proportioned degree with ordinary of steam for a, sufficient period to disrupt In testimonywhereof I afiix my signature the Starch cells thegiin, flassing thedresulllting in presence of two witnesses. pro net in a thin in t rough co r0 s to flake the same, drying said flakes, grinding 7 CHARLES HERENDEEN' 5 the same into flour, and mixing therewith a Witnesses: v larger quantity of ordinary flour in which K. E. KLEIN,

the starch cells are not ruptured. E. L. WHITE. 

